INGREDIENTS

INSTRUCTIONS

Score the chestnuts with a small pointed knife and roast them in a suitable
pan (it is also possible to buy 300 g ready prepared roasted chestnuts).
Peel them carefully and put them in a casserole with one and a half litres
of cold water and two stock cubes. Bring to the boil over a moderate heat,
let them boil for 15 minutes and then add the cream, one turn of the pepper
mill, a pinch of nutmeg and the grated cheese. Stir well and boil for a
further 5 minutes. Tip the soup into the mixer bowl and process the mixture
for several minutes.
Re-heat if necessary, and serve with small cubes of bread made from the
packet bread cut up and fried in butter.
Recipe By     : Carla Geri Camporesi - Chestnut Time, ISBN 88-7246-113-8
Posted to EAT-L Digest 15 October 96
Date:    Wed, 16 Oct 1996 04:24:46 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>

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